JP2014204702A - Producing method of dried fish by fumigate steaming and chamber of fumigate steaming - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a producing method of a dried fish by a fumigate steaming in which fumigating to a dried fish is performed while steaming, and a chamber of fumigate steaming.SOLUTION: A producing method of a dried fish by a fumigate steaming includes a fumigate steaming step in which fumigating to a dried fish raw material is performed while steaming for diffusing moisture existing in the inside of the dried fish raw material to a front face, after a drying step for drying the dried fish raw material.

Description

    TECHNICAL FIELD The present invention relates to a method for producing fish salmon by means of steamed anemone and an anemone steamer, and in particular, a method for producing fish clauses by means of steamed anemone that smokes fish raw material during the steaming, and an anemone steamer. About.

    Conventionally, in the method of manufacturing fish buns, the roasting process and the fumigation process are alternately repeated during the process to reduce the water content of the fish bun ingredients and to homogenize the water content of the fish bun ingredients. Yes.

However, in the dry drying process, smoke and drying are integrated, and high-temperature air containing smoke is forced to circulate with a fan, etc., and smoke and dry are controlled. Smoke is difficult, and smoke is applied by bringing smoke into contact with the fish clause material in a forced air flow, which increases the amount of smoke used and, in turn, increases the amount of salmon used. The problem that occurred.
On the other hand, if the smoke and the drying are separated and only the smoke is to be performed, there is a problem that the time required for the drying process is increased as the drying process increases.

    It is an object of the present invention to provide a method for producing fish clauses by steaming and a steaming chamber in consideration of the above problems.

    The method for producing fish clause by fumigation according to claim 1, wherein after the drying step for drying the fish clause raw material, the fish clause raw material is added to the surface during which the moisture inside the fish clause raw material is diffused. It includes a fumigation process that smokes.

    In addition, the method for producing fish clauses by fumigation according to claim 2, after the drying process of drying the fish clause raw material, the fish clause raw material is allowed to stand in a smoke-filled fumigation body. It includes a fumigation step in which the fish clause material is smoked during the fumigation in which moisture inside the fish clause material is directed to the surface of the fish clause material.

    Further, the method for producing fish clauses by fumigation according to claim 3 is the method for producing fish clauses by fumigation according to claim 2, in which the fumigation time required for the fumigation step is the drying time required for the drying step. It will be longer than time.

    Further, the method for producing fish clauses by fumigation according to claim 4 is the method for producing fish clauses by fumigation according to any one of claims 2 to 3, wherein the smoke in the fumigation body is It is supplied intermittently or continuously.

    Moreover, the salmon steamer according to claim 5 stores the fish salmon raw material after the drying step for drying the fish salmon raw material, and can fill the smoke with the smoked salmon steamer main body, and the salmon steamer main body And a smoke supply means for supplying smoke therein.

    According to the method for producing fish clauses by fumigation according to claim 1, the use of the salmon used for smoke application by separating the drying and smoke application in the conventional roasting process, making it easier to control the smoke application. In order to reduce the amount of smoke and to smoke the fish salmon raw material during the fumigation that diffuses the moisture inside the fish salmon raw material to the surface, smoke the surface of the fish salmon raw material in a wet state. Further, it is possible to effectively carry out the process, and furthermore, the loss of production time can be absorbed by carrying out the time required for the separated smoke in the fumigation.

    Moreover, according to the method for producing fish clauses by fumigation according to claim 2, the drying and smoke formation in the conventional roasting process are separated to make it easy to control the smoke application and to use the smoke. The amount of fish used is reduced, and the fish material is left in the body of the anemone fridge filled with smoke, and the moisture inside the fish material is diffused to the surface. Smoke is added to the raw material for the savings so that the surface of the raw material for the fishes can be effectively smoked. It is only left in the body, and no equipment that circulates smoke is required. In addition, the loss of manufacturing time can be absorbed by coexisting the time required for separating smoke in fumigation. it can.

     In addition, according to the method for producing fish clauses by fumigation according to claim 3, in addition to the effect of the invention according to claim 2, the fumigation time required for the fumigation step is changed to the drying time required for the drying step. In order to make it longer, you can spend time smoking and fumigating slowly.

    If smoke is forcibly circulated with a fan or the like and smoked, there will be a problem that the effect of smoke adhering to the surface of the dried fish is reduced. According to the above, the fish cake is left in the smoked steamer body filled with smoke and smoked, and the smoke in the steamed steamer body is supplied intermittently or continuously, so that the above-mentioned problem is solved. Can be prevented.

    In addition, according to the fumigation oven according to claim 5, the drying and smoke formation in the conventional roasting process are separated to facilitate control of smoke application, and the amount of firewood used for smoke application is reduced. In addition, during the fumigation that diffuses the moisture inside the fish bun to the surface, the fish bun raw material is smoked, so the surface of the fish bun raw material is effectively moistened. Furthermore, the manufacturing time can be shortened by carrying out the time required for the separated smoke in the fumigation.

FIG. 1 is a schematic perspective view of a drying cabinet used in an embodiment of the present invention. FIG. 2 is a schematic cross-sectional view of a fumigation chamber according to an embodiment of the present invention.

A method for producing fish clauses by fumigation and a fumigation chamber according to an embodiment of the present invention will be described with reference to the drawings.
Reference numeral 1 denotes a drying cabinet. The drying cabinet 1 performs a drying process using a heat source. Reference numeral 10 denotes a sealed drying cabinet main body. The drying cabinet main body 10 removes the head and internal organs from the fish knot raw material, and after the removal. The cart 3 loaded with the boiled or steamed fish clause raw material F is received, and the received fish clause raw material F is dried. A passage 11 is formed in the upper part of the drying cabinet body 10. The fish knot raw material is not limited to salmon, and may be fish knot raw materials such as soda mushroom, salmon knot, salmon knot, and boiled and dried.

    The passage 11 sucks air in a heat source 12 having heat generated by a heat source, for example, a boiler (not shown), a dehumidifying means (for example, a cooler) 13, and the drying cabinet body 10, A fan 14 and the like are provided to discharge the air.

2 is a salmon steamer, and the salmon steamer 2 is used for the fish salmon raw material F after the drying process to dry the fish salmon raw material, during the steaming to diffuse the water inside the fish salmon raw material F to the surface. In the fumigation process in which smoke is applied, 20 is a fumigation body.
The salmon steamer main body 20 accepts the cart 3 loaded with the fish knot raw material F dried in the drying cabinet 1, and the received fish knot raw material F is left in the salmon steamer main body 20 filled with smoke. In the steaming that diffuses the moisture inside the fish bun ingredients to the surface, smoke the fish bun ingredients.

21 is a smoke supply means 21 for supplying smoke intermittently or continuously into the smoke generator main body 20, for example, a smoke generator 21a that generates smoke, and smoke generated by the smoke generator 21a. A guide passage 21b for guiding the inside of the cabinet body 20, a fan 21c provided in the guide passage 21b, and a control means 21d for intermittently turning on and off the smoke generating portion 21a and the fan 21c are provided.
The smoke generation unit 21a can obtain smoke by burning, for example, smoke generated in a carbonization furnace in which wood is burned in a state where oxygen supply is restricted, or by a friction type.

Moreover, although the smoke supply means 21 which supplies smoke intermittently or continuously is provided outside the fumigation body 20 in the embodiment, the present invention is not limited to this and is not illustrated. However, it may be provided in the steam storage main body 20 to generate smoke at all times or to generate smoke intermittently.
When the smoke supply means 21 is provided in the steamer body 20, the smoker body 20 may be sealed, but when the smoke supply means 21 is provided outside the steamer body 20 In order to supply smoke from the outside of the steamer main body 20, it is preferable that the steamer main body 20 has a chimney.
In the fumigation chamber 2, the temperature in the fumigation chamber body 20 is, for example, 5 ° C. to 65 ° C., and more desirably, the temperature is room temperature + 30 ° C. and takes 5 hours to 16 hours. Next, smoke the fish clause raw material F.
When the above-described fumigation process is completed, the fish knot raw material F of the fumigation process is sent to the drying process by the drier 1 described above. Such a drying step and a fumigation step are repeated a plurality of times to obtain, for example, a fish clause raw material F smoked with a moisture of 25%.

Therefore, in the salmon steamer 2, after the drying process for drying the fish salmon raw material, the fish salmon raw material F is left in the salmon steamer main body 20 filled with smoke, and inside the fish salmon raw material F. The fish knot raw material F can be smoked during steaming in which a certain amount of moisture is directed to the surface of the fish knot raw material F.
In other words, the conventional roasting process is separated from drying and smoke, making it easier to control smoke, reducing the amount of salmon used for smoke, and the fish material F being smoked. In order to smoke the fish knot raw material F during the steaming to leave the inside of the fish salmon steamer body 20 filled and diffuse the water inside the fish knot raw material F to the surface, Smoke can be effectively applied when the surface is moist, and the fumigation process is simply left in the fumigation chamber body 20 filled with smoke. Manufacturing time can be shortened by coexisting the time required for smoking with fumigation.

F Fish-batch raw material 1 Drying chamber 2 Steamed bun steamer 20 Steamed bun steamer body 21 Smoke supply means 21a Smoke generating part 21b Guide passage 21c Fan 21d Control means

Claims (5)

It includes a fumigation step of fumigating the fishbill raw material in a fumigation that diffuses moisture inside the fishbowl raw material to the surface after the drying step of drying the fish raw material. A method for producing fish clauses by steamed steamed steam. After the drying process of drying the fish bun ingredients, the fish bun ingredients are left in a smoke-filled fumigation body, and the moisture inside the fish bun ingredients is directed to the surface of the fish bun ingredients. A method for producing fish clauses by steaming, characterized by including a steaming step in which smoke is added to the fish stock material in the steamed steaming. The method for producing fish clause by fumigation according to claim 2, wherein the fumigation time required for the fumigation step is longer than the drying time required for the drying step. The method for producing a fish clause by fumigation according to any one of claims 2 to 3, wherein the smoke in the fumigation body is supplied intermittently or continuously. A main body of the anemone fumigation chamber that can store the fish clause raw material after the drying step for drying the fish clause raw material and can be filled with smoke,
A fumigation chamber comprising smoke supply means for supplying smoke into the fumigation chamber body.

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